Vegetable Chili

Courtesy of Chef Brian Duffy

VEGETABLE CHILI:

- Rosemary, Thyme, Oregano, 2 stems each, minced

- 1 onion, diced

- 1/2 lb. portabella mushrooms, diced

- 1/2 lb. shiitake mushrooms, chopped

- 1 carrot, diced

- 1 bulb fennel, diced

- 2 cloves garlic, minced

- 1 small rutabaga, diced

- 5 cups cooked lentils

- 1 cup cooked garbanzo beans

- 1 cup cooked cannellini beans

- 2 tbsp parsley, chopped

- 1 tbsp montreal seasoning

- 2 cups tomato juice

- 3 tbsp chili powder

Optional:
1 lb. chicken thighs, breast, legs, skinned & diced

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Directions:
All vegatables should be done in a medium dice.

In a large stock pot, combine all vegetables, herbs & sweat for 8 minutes.

Add seasoning, tomato juice & water.

Reduce heat and simmer over low heat for 20 minutes.

check for seasoning.

Stir and chill.

If adding chicken- dice & saute, add finished stew over top and serve.

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